Grilled Chimichurri Steak Fajitas with Street Corn

Allergens

Soy (hidden in some store-bought chimichurri sauces), Gluten

Ingredients

• 2 lbs beef flank steak, sliced into thin strips
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 flour tortillas
• 2 ears of corn, husked and cleaned
• 1 cup fresh cilantro leaves, roughly chopped
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 3 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the sliced steak, yellow onion, and bell peppers with half of the chopped cilantro. Season generously with salt and pepper.
2. In another bowl, prepare the chimichurri sauce by combining olive oil, red wine vinegar, minced garlic, remaining cilantro, and a pinch of salt. Stir well to combine and set aside.
3. Preheat a large grill or grill pan over medium high heat. Add the marinated steak, onion, and bell peppers to the grill, cooking for 4 5 minutes per side until charred and cooked through. Remove from heat and let rest.
4. Meanwhile, grill the ears of corn, turning occasionally, for about 10 12 minutes or until tender and slightly charred. Brush with some of the chimichurri sauce during the last few minutes of cooking.
5. Slice the cooked steak into thin strips and return to the bowl with the grilled vegetables. Toss gently with remaining chimichurri sauce to taste.
6. Warm flour tortillas on the grill or in a dry pan for about 15 30 seconds per side.
7. Assemble the fajitas by placing a generous portion of steak and vegetables onto each tortilla, and serve with additional chimichurri sauce and corn on the side.

Chef’s Insight

Don't be afraid to experiment with different proteins or vegetables for a unique twist on this classic dish.

Notes

The chimichurri sauce can be used on a variety of dishes, not just fajitas. - Consider serving the grilled street corn with a smoky paprika-based butter for an extra flavor kick.